Mango Cake With Citrus Ganache
MANGO MOUSSE
Ingredients
Creambell white gold 100 Grams
Mango pulp 100
Grams
White chocolate 100
Grams
Creambell White Gold 150 grams
Method
• Take
a non-stick sauce pan and cook Creambell white gold and mango pulp.
• Boil
until reduced to 20%.
• Add
equally chopped white chocolate.
• Stir
until dissolved and give rest for at least 4 hours .
• Whip
Creambell white gold and fold slowly in mango ganache .
• Fill
in a piping bag and use .
MANGO GLAZE
Ingredients
CREAMBELL WHITE GOLD 200
grams
Mango pulp 50 grams
White chocolate 125 gram
Method
• In
a non-stick pan cook cream and pulp together until just boil.
• Add
chocolate and stir until dissolve.
• Sieve
and give rest for at least 4 hours.
• Melt
again at 32 degrees and pour on chilled cake.
Ingredients
CREAMBELL TRUFFLE DELIGHT 200grams
Orange zest 5 grams
Dark chocolate 150
grams
Method
• Take
a non-stick pan and cook truffle delight with orange zest until just boiled.
• Remove
from heat and add equally chopped dark chocolate and stir until dissolved.
• Give
rest at least 4 hours or until it comes in piping consistency.
HOW TO ASSEMBLE
• Take
a 8 inches round ring and three thin layers of vanilla sponge.
• Place
ring on a cake base and start layering the cake .
• Clean
the top with palate knife and freeze for at least 4 hours or overnight .
• Remove
the cake from ring with the help of warm cloth .
• Place
cake on a elevated bowl and glaze with melted mango glaze .
• Keep
cake in refrigerator immediately for at least 30 minutes and garnish
accordingly.
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